No Knead Honey And Pumpkin Loaf
I have been playing with the Mark Bittman recipe for No Knead Bread (see video below) and trying to make it a little different. I often add seeds to the top and this time decided to incorporate some honey too. I like the fact that this simple adaption allows a quicker loaf - about two hours from start to finish (the M.B. one takes a bit of planning and preparation - around twenty-four hours in total). I decided to add some seeds to the mixture as well as on the top to make it more crunchy. It worked well and was very moist and crunchy but probably would not keep as well as an ordinary loaf - not a problem if you eat it right away!
10 fl oz hand-hot water
2 tbsp runny honey
1 tbsp active dry yeast
4 cups bread flour (I used country grain by Allison's with seeds)
2 tsp salt
4 tbsp pumpkin seeds - chopped
milk for brushing
1 tbsp. pumpkin seeds for topping
|Country grain bread flour|
Dissolve honey and yeast in jug of warm water.
Leave to stand in warm place for ten minutes until frothy.
Put flour and seeds and salt in a mixing bowl.
Gradually add frothy water and combine.
Mix to a stiff dough.
If too wet add more flour.
If too dry add more warm water.
***Grease a baking tray or bread tin.
Place dough in/on it, sprinkle with flour and cover with a damp cloth.
Leave in warm spot for around an hour or until doubled in size.
Brush top with milk and sprinkle with pumpkin seeds.
Bake in hot oven for 35/40 minutes.
Tap bottom for hollow sound when cooked.
*** As I cook in an Aga, (which is too hot for bread making), I cook mine in a preheated Dutch Oven in the main hot oven of the Aga. This allows it to cook through without burning the crust.
Eat and Enjoy
See the original Mark Bittman recipe here ...